First time dining there n got 1kg T-Bone seasoned in Himalayan salt. Meal was for designed for 2 (hence it arriving cut up). I asked for medium but some parts were towards medium rare which i didnt mind. Quite possibly the best steak ive ever had and i pretty much only order steak wherever/whenever i dine out, with the exception of the occasional seafood restaurant and cuisines like thai, indian etc.

The pic makes it look pinker that what i remember. It was medium (as i asked for) with some parts more towards medium rare. What matters the most for me is that the steak is hot throughout and this was. And incredibly tender.

Vash, im working towards medium rare but find many places serve s*** medium rare steaks where the outside is hot but the centre is warm at best. Im no steak cooking expert but i assume you wanna cook medium rare over lower heat for longer rather than a quick blast of heat on both sides that doesnt reach the middle.

Well I made/prepared 4 meals today, epic day, but it rained so my war on lantana had to be postponedTaking my parents for a bbq for mothers day so I prepared some chicken/onion/capsicum skewers, and I made two polish salads, a cucumber salad called miseria which is pretty easy and salatka jarzynowa which is like potato egg and other veggies with a creamy dressing and that one takes a long time. Then I also made a balsamic chicken version of a waldorf salad for dinner. And I've cleaned up and everything.

I am stuffed.

The deal with the polish salads is that they're things that my mother made and I've been practicing so I can show her how much these dishes mean to me and I can, perhaps surprisingly, carry that legacy.

Shop at your local butcher for your meat as the quality is significantly higher for almost the same cost

That's too much of a generalisation. I've have good and bad at both and pricing can be all over the place. We have a great local butcher we use all the time, http://www.longyardbeefco.com.au/services.php if you're up this way grab some of his smokey bacon and his lamb shanks, awesome stuff. Had some lamb/pumpkin/feta sausages last weekend, more awesome! All of his other stuff is great also but my local Woollies does the best T-bones.

Wouldn't waste all that cash on a s*** cut of beef

Not going to argue about price but the cut....it's far from a s*** cut, T-bones are awesome and good quality ones are fantastic. love the meat right near the bone, picking these up and gnawing away like a caveman.

I learnt a cooking test trick recently, not sure how accurate it is I haven't tested it out yet.

Try this - on one hand put your thumb and forefinger together. Then with your other hand touch the padded bit below your thumb. That's rare steak to the touch. Move your thumb along you fingers and touch the same spot again each time. You'll notice it gets firmer with each finger, that's the scale up to well done down at your thumb/little finger.

when steak (with mushroom sauce) is pretty much the best thing in the world.

I'm with you there brother. the only letdown sometimes is an insipid mushy sauce at times. Love a good chunky flavoursome mushy sauce. had a good one at my local club during the week, was very surprised and impressed. (It's over the safe side of Brisbane you might not get through border security at the river.)

Okay I actually read the thread. I would have been furious if they sent a steak to me pre-cut up. Furious! All the juice is on the plate instead of flavouring up your mouth. My question still kind of stands... why did they cut it up even if it was for two?

It was fantastic. Meals come with a variety of different sides you can choose from (garden salad, cesear salad, veggies, chips, soup, bread etc). Entrées a mains came out in a timely manner for a busy day.

We had our own personal waiter which was very nice and the service was 10 out of 10. My sister ordered a eye fillet steak medium rare and it came out medium rare, just melted in your mouth.

I had a chicken and pork rib combo and it was fantastic. The sauces were tasty with a bit of spice, chicken was juicy and the meat just fell off the ribs.

Outback steak house in australia? Isnt that kind of like selling snow to eskimos? Btw i had my birthday lunch last year at the place this threads about and i have to say i wasnt impressed when they couldnt even toast the garlic bread without burning it

The best stick I have ever eaten was at the Dalrymple in Townsville. I used to go Townsville regularly and made it a tradition to eat there. Rare rib-eye on the bone with salad. And a dozen oysters kilpatrick of course.

Moo Moo's is probably the best steak place on the coast. Their dry-aged rib-eye on the bone is my favourite. Heaps overpriced, though.

Personally price means nothing to me if I get something that really hits the spot. I have zero objections to paying $100 for a great meal although I have paid more I have never yet had cause to gripe about it. Few things in life can give as much pleasure as an awesome feed :)

Btw fpot I like oysters Kilpatrick but a half decent oyster mornay beats them every time :)

Ive been wanting to check out moo moos as ive heard good things. I hate going places with s***** parking, how is parking for moo moos? Ive been to restaurant 2 which appears to be a short distance from moo moo and didnt have issues parking for free on alice street.

It was fantastic. Meals come with a variety of different sides you can choose from (garden salad, cesear salad, veggies, chips, soup, bread etc). Entrées a mains came out in a timely manner for a busy day.

We had our own personal waiter which was very nice and the service was 10 out of 10. My sister ordered a eye fillet steak medium rare and it came out medium rare, just melted in your mouth.

I had a chicken and pork rib combo and it was fantastic. The sauces were tasty with a bit of spice, chicken was juicy and the meat just fell off the ribs.

Glass of coke was $3 with free refills.

yep i had lunch there a couple of weeks ago and got a rack of pork ribs and they were as good as anywhere else i've had ribs

we got given a coke refill the chick was like 'here you go' and just put it down on the table and my missus drank it, same with a bread they gave us when our meal was taking a little while to come out - we were super sus on it that we were going to get charged lul

but no the extra drinks and bread were free - we were impressed and it is only about 2 minutes down the road

Ive been to outback Jack's once @ redcliffe but didnt know about outback steakhouse @ aspley. Will check it out, thanks. Pleased to see lone star gone, goddam that was s***house for a number of reasons.

Somebody else paid for my meal. With regards to the whole cost thing, it was ~$80 for 1kg tbone. Lets say it was 300g bone and 700g meat. Thats $40 per 350g of meat which i consider to be pretty reasonable given the fancy restaurant location and the going rate of steak in hogs breath, outback jacks etc.

GF and i have steak 1-2x a week. I like mine medium rare - medium while she likes medium well - well done. I often give her left over steak to the dogs as opposed to trying to eat the ruined dry and chewy meat myself.

Nothing wrong with well done steak, I think there is a bit of misconception about it because
1) chefs do not like cooking steak well done, it costs more energy and takes longer, so they spread lies about it
2) chefs/restaurants will give poorer quality meat to customers requesting well done, partially because of point 1), partially because they believe you will be unable to tell

This all in turn creates a cycle that reinforces the negative image.

It's the same reason restaurants and cafes cook runny eggs, and people think this is acceptable. Convince the customer that the cheapest way is the best way.

A lot of the time no matter what you ask for you get the same s*** anyway. Do you think some idiot who works in a kitchen knows difference between medium-well and medium-rare ? Real life isn't masterchef.

Do you think some idiot who works in a kitchen knows difference between medium-well and medium-rare ?

The f***? I know what the difference between cooking a medium rare versus cooking a medium well steak is. If i can do it @ home, then i expect the chef to f*****g do it right when im dining out and paying for him/her to do it for me.

I've been to the one in Melb during GP weekend a few years back and it was pretty ordinary. Could have been because it was packed and a very late booking. But I'd like to try it again. I've heard nothing but good things about the Sydney one though.

Most expensive steak I've had is from Rockpool in Melbourne - Sirloin 200g 37 days $115 - Marble score 9+. Needless to say that wasn't a cheap night.

I don't want to sound as crazy as thermite but I do agree with #1 but on a slightly different note. They do not like cooking a steak that will take them ages and requires more work/attention.

well sucks for you because you are just as wrong

Well done steaks are easy to cook, they require no attention because the margin for error is massive. A medium rare/rare steak requires the most attention. Blue is in and out so fast its not a problem.

edit: Having done an apprenticeship/worked in kitchens, I base this on experience.

I don't really agree either. There is a small window where you stop cooking a steak to get the perfect desired result. For example you cook a rare steak short enough to keep maximum pinkness but long enough so the middle isn't cold. It's the same thing with a well-done steak. You have to cook it long enough so all the pinkness is gone, but you wouldn't want it on there a minute longer or it is going to be excessively dry. Sure you could just say f*** it and cook without regards to keeping in the maximum amount of juicy goodness but that means you are s*** at cooking steaks.

regardless of your weirdo conspiracy theories; if you're paying someone else to cook it, why not order something you couldn't do yourself?

aria is worth the price imo, easily best restaurant meal I've had in the last 12 months. stokehouse was a massive disappointment. montrachet is amazing if you're into french cooking. ortiga in the valley has been another stand out. esquire was pretentious as hell, average food and laughable portions even for a degustation style menu.

for overall quality, value and decor, libertine at the barracks is prolly still my favourite in brisbane. it was actually recommended to me years ago on qgl so apparently someone here knows the goods.

no chef gives a f*** about your interpretation of the perfect well done steak. if you order well done you are getting a piece of s*** and they'll fire it as such.

you can disagree all you like but you are still objectively wrong - in how its cooked (your preference is your preference) all you do is leave it on the grill as long as you can before it burns then bang it in the oven and forget about it until the rest of the order comes up. its going to turn to powder in your mouth so you wont ever be able to tell the difference.

edit:

You have to cook it long enough so all the pinkness is gone, but you wouldn't want it on there a minute longer or it is going to be excessively dry.

That's medium well, not well done. Well done is cooked to f*** and back, if you try and send out a steak with any moisture left most of the time it will get sent back by the mental case that ordered it in the first place. Medium well is still a dry piece of s*** to anyone with any taste.

qmass said that a medium-well steak doesn't have pink in it. It does have pink in it. A well-done steak is the one with no pink, and for every second you cook it after the pinkness is gone you are overcooking it.

Yep, as soon as a steak hits well-done literally all the juice is lost from the meat and only a withering soulless black husk remains.

My point is, if you want the steak to remain as juicy as possible, you cook it for the shortest time possible. This can mean taking it off at maximum pinkness but leaving it on long enough so it's hot in the middle for rare, or removing it from the grill as soon as the pinkness is gone to retain as much juice as possible for well-done. It really isn't a complicated concept to grasp.